Sauté Aromatics. Heat olive oil in a large sauté pan or skillet with a fitted lid over medium heat. Add diced onion and cook until tender, 3 to 4 minutes. Stir in garlic, tomato paste, turmeric, paprika, coriander, and black pepper; cook until fragrant, 2 minutes.Brown Meat. Add ground turkey and season with kosher salt. Cook, breaking up the meat with a spatula or wooden spoon, until browned, 6 to 8 minutes.

Add rice; stir to coat in oil and spices. Let grains toast for 1 minute. Add broth, stir to combine, and bring mixture to a boil. Cover, reduce heat to low, and gently simmer until the liquid is absorbed and the rice is tender, 23 to 27 minutes.

Start Cucumber Salad. Place red onion in a medium mixing bowl. Add red wine vinegar, sumac, and kosher salt; toss to combine. Let sit for at least 15 minutes (or up to 1 hour ahead), stirring or tossing occasionally. (I like to give the red onion a head start so it gently pickles and softens in the vinegar mixture.)

Mix Yogurt. Meanwhile, combine yogurt, lemon juice, and garlic in a small bowl; mix well. Set aside.

Finish Cucumber Salad. Right before the turkey and rice mixture is ready, add cucumbers, tomatoes, parsley, mint, and olive oil to the bowl of pickled red onion; toss to combine.

Assemble. Spoon turkey and rice mixture into bowls and top with a dollop of lemony yogurt and a generous spoonful of sumac-cucumber salad. Garnish with extra cracked black pepper and/or fresh herbs, if desired.